How to Make 16 Pie Crusts in 30 Minutes (Bulk Pie Crust Method)
Last Updated on May 1, 2025 by Kiersten James, BS, RN
Learn how to make 16 homemade pie crusts in under 30 minutes with this brilliant Amish bulk pie crust method.
If you really think about it, homemade pies are appropriate for almost any type of event or situation. Whether for celebrations, seasonal holidays, savory dinners, or condolences, they always work.
Store-bought pie crusts are not the same as homemade, and I don’t always have the time in my day to get some dough together. Having bulk pie crusts in the freezer or refrigerator ready to go make things that much easier.
I learned this bulk pie crust method from an Amish baking guide I picked up at a farmstand some years back. It has never failed me and guests always rave about how light and flaky the pie crusts are.
*If you’re looking for the individual pie crust recipe, you can find that here.
How to Make 16 Pie Crusts in 30 Minutes (Bulk Pie Crust Method)
Ingredients:
- 1 5lb bag unbleached all purpose flour
- 1 3lb container of Crisco shortening
- 3 tablespoons salt
- 3 cups very, very cold water
Instructions:
In a large stock pot or clean plastic bin, combine the entire 5lb bag of flour with 3 tablespoons of salt.
Add the whole can of shortening to the flour and salt mixture.
Using a potato masher, cut the shortening into the flour until pea sized balls are formed.
This is a slow, cathartic process that usually takes about 5 minutes. If you don’t have a potato masher, it’s fine to use your hands. I had to do this last year when I misplaced my masher, and it still turned out just fine.
Using your hands or a wooden spoon, make a large well in the center of the mixture.
Pour the cold water in the middle and slowly mix with a wooden spoon or your hands until it starts to come together.
Once the dough starts to form, divide it into 16 pieces, approximately 9 ounces each. If you have a kitchen scale, you can weigh out the first portion or two to get an idea of size. If not, a baseball-sized ball of dough is usually around the right weight.
Wrap each ball of dough well in plastic wrap. I keep the box of plastic next to me and wrap each ball of dough as I go.
Refrigerate for 30 minutes to an hour if you plan to bake the same day.
If freezing right away, place 6 or 7 balls of dough in a gallon freezer bag, removing as much air as you can. They will stay in perfect condition this way for up to a year.
My Best Homemade Pie Recipes:
Italian Spinach Ricotta Sausage Pie
Amish Bulk Pie Crust Method
Learn how to make 16 homemade pie crusts in under 30 minutes with this brilliant Amish bulk pie crust method.
Ingredients
- 1 5lb bag unbleached all purpose flour
- 1 3lb container Crisco shortening
- 3 tablespoons salt
- 3 cups very very cold water
Instructions
- In a large stock pot or clean plastic bin, combine the entire 5lb bag of flour with 3 tablespoons of salt.
- Add the whole can of shortening to the flour and salt mixture.
- Using a potato masher, cut the shortening into the flour until pea sized balls are formed. This is a slow, cathartic process that usually takes about 5 minutes. If you don't have a potato masher, it's fine to use your hands. I had to do this last year when I misplaced my masher, and it still turned out just fine.
- Using your hands or a wooden spoon, make a large well in the center of the mixture.
- Pour the cold water in the middle and slowly mix with a wooden spoon or your hands until it starts to come together.
- Once the dough starts to form, divide it into 16 pieces, approximately 9 ounces each. If you have a kitchen scale, you can weigh out the first portion or two to get an idea of size. If not, a baseball-sized ball of dough is usually around the right weight.
- Wrap each ball of dough well in plastic wrap. I keep the box next to me and wrap each one as I go.
- Refrigerate for 30 minutes to an hour if you plan to bake the same day.
- If freezing right away, place 5 or 6 balls of dough in a gallon freezer bag, removing as much air as you can. They will stay in perfect condition this way for up to a year.
Save It For Later!
